Propuesta de un plan de mejora para el cumplimiento de prerequisitos para la seguridad alimentaria de la microempresa Liovito

Abstract

A study was carried out whose purpose was to design an improvement plan for the fulfillment of prerequisites for food safety of the pre-cooked cassava dough process, it was possible to tabulate with the help of the check sheet and the participation of three operators of the Liovito microenterprise, who processed determined quantities of precooked cassava masses, using the Pareto Diagram technique and using as an instrument a check sheet that was acquired to identify the frequency with which a defect occurs during a production period of five days. with the aspects to be evaluated in areas and functions that intervene within the process, which were; work area, operator function, machinery problems, process problems, raw material handling, waste in the process, in the results it was possible to identify those defective aspects that occur during the process, function of the operators this is due the theoretical and practical ignorance of good manufacturing practices in the development of a product, machinery problems, their electrical connections are not adequate extensions and hanging cables, disorganization of the work area, the arrangement of the machinery is not in accordance with the process, some are out production area, in addition, the microenterprise does not have the ARCSA certification (National Agency for Regulation, Control and Sanitary Surveillance), for this reason it is concluded that the application of the improvement plan in the microenterprise is of great importance for the development of a quality product complying with the ARCSA specifications.